This recipe was kindly provided by www.eggs.org.au through the Egg-cyclopedia (The Australian Egg Corporation Ltd, The National Heart Foundation.)
p.s the original recipe was using silver-beet, but spinach is easier to find in shops and a quick search in Google shows it is also lower in sodium. So we tweaked the recipe.
1 bunch spinach
400g reduced fat fresh ricotta
100g reduced fat feta
1/3 cup chopped semi dried tomatoes
1 tbsp chopped dill
2 tsp finely grated lemon rind
2 garlic cloves, crushed
Preheat the oven to 180C. Line 6 large muffin cups with non-stick baking paper.
Chop the spinach roughly, and wilt in microwave or sauté.
Mix the ricotta, feta and eggs with an electric beater. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature.
The Heart Foundation recommends that up to six eggs a week can be included as part of a healthy balanced diet that is low in saturated fat, without increasing their risk of Heart, Stroke and Vascular disease.